Grain free banana muffins

I am so happy with these grain free banana muffins- I have made them again and again (actually they are on snack rotation for the kids), and dusted things so that they are just right- moist, flavoursome but not too sweet, airy and spongy, perfect with or without frosting. Evolved from my wholesome banana cake recipe, they are the grain (and gluten free) alternative that has quickly become my preference.

Lets take a look at the ingredients for these grain free banana muffins

• The flour is made up of 2 ingredients- blanched almond meal or flour and buckwheat flour. I tried a few different variations, but I settled on this combination as it yielded the best results. Both ingredients are widely accessible (available at most supermarkets) and together they create a muffin the is both airy and moist. I would not recommend substituting either flour.
• Baking powder– I have made this recipe with both baking powder and baking soda and both are a success. You really can use either. Baking powder is an important ingredient here as the recipe is egg free and is thus essential for helping the muffins rise.
• Salt– of course. Make sure it’s a f finely ground salt.
• Brown sugar or rapadura sugar: the recipe uses only between 1/3-1/2 cup brown sugar for a yield of 12 muffin, which keeps the sugar levels fairly low. You can substitute for coconut sugar, however the final result isn’t quite as good (the muffins are a little less moist and sweet). I would not recommend substituting for a liquid sweetener.
• Mashed banana. Choosing ripe bananas is very important here. You want spotty brown skinned bananas that are still semi firm. Bananas with a yellow skin will be too firm (and offer little in terms of flavour), while bananas that have become over ripe (completely mushy and with a black skin) will add too much moisture. Choose bananas that are spotty all over and smell sweet for best results.
• Hulled tahini. Tahini is a paste made form sesame seeds and comes in 3 varieties- hulled, unhulled and black. We want the hulled variety here, as it has the most subtle flavour. Choosing good quality tahini is important- is should be uniform (no oil sitting on top) and pourable. Thick, chunky tahini will not be ideal for this recipe- nor will old tahini as it is often rancid and will spoil the flavour. You can find hulled tahini at most supermarkets, middle eater grocers and health food shops.
• Apple cider vinegar– alongside the baking powder vinegar is an important factor in making the muffins rise and be light and airy. Do not omit, though you can substitute for white vinegar.
• Milk of choice (For vegan options I like Boxed coconut milk). I like to use a good quality coconut milk that has only 2 ingredients at most- pure coconut milk and water. If you don’t want to use coconut milk, swap for your preferred milk.
• Ground cinnamon. Yum.

Baking the grain free banana muffins

One thing that is not discussed enough is WHAT we are baking in. For the best results I highly recommend a METAL muffin tray. I have tried baking these muffins in various muffin trays and without a doubt aluminium does the best job. Why? Aluminium is the best heat conductor, spreading even heat through the whole process. I prefer to line my tray with compostable patty pans, so that I am creating a barrier between the metal and my food.

If you only have a silicone tray? Not an issue. I have baked these in silicone too, and they totally work- just less consistently. Silicone bakeware might create a more dense, yet equally delicious, muffin. Just FYI.

How to nail this recipe

Perhaps the biggest cause of a recipe fail comes down to incorrectly measuring ingredients. It is hardly a surprise given that a standard cup size is different if you’re in the UK, US or Australia, measuring spoon volumes also change given your location- and Europe bakes without measuring cups at all. Further- HOW you fill a measuring spoon and cup is very important, and often done incorrectly. Here a few tips to help you nail this recipe:

• INVEST in kitchen scales. They are pretty affordable, and in my opinion this is by far the most important tool in the kitchen when it comes to baking. Following grams instead or volume gives you consistency and will ensure you get the recipe right every time.
• Second to that- find out WHERE your recipe comes from. This recipe is used following Australian standard cups (250ml) and measuring spoons.
• Learn how to fill your measuring cups and spoons correctly. Unless otherwise stated you should always follow the spoon and level method– I will link a video here for you. You would be surprised what a difference this makes to your baking don’t underestimate this bit of info!

Also- you must get to know your oven. All ovens are different, and it is a good idea to buy an oven thermometer to double check the temperature of your oven whilst running. Many times people follow a recipe and blame the blog writer for incorrect baking times however it is IMPOSSIBLE to write a single step that suits ALL ovens. You must discover if your oven runs hot, cold or true and apply this to your baking recipes going forwards.

Well, I hope you enjoy this recipe. Please leave a comment or a review if you make these Grain free banana cake muffins- we love to hear from you. If you’re looking for other amazing grain free and vegan recipes, you can try:

• No bake mocha cheesecakes
• Saltana choc chip ‘oatmeal’ cookies 
• Paleo chocolate cupcakes 
• Healthy grain free granola 

 

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